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Siam Viking – for the finest imported seafood, meats and home dishes

18/4/2022

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Contact: admin@siamviking.com, LINE: @siamviking.th. Tel. 090-9504547, 063-3986677.
Looking like some modern-day Viking, the towering figure of Jan Erik Asbjornsen from Norway is the entrepreneur behind one of Bangkok’s highly rated importers of imported frozen seafood and meat –named, most fittingly, Siam Viking.
A former five-star hotel chef, this enigmatic Norwegian set up Siam Viking in 2016 with the specific objective of bringing better quality of fish into Thailand for hotels, restaurants and home sales.
And that’s not all. Jan Erik also sells premium quality meats and frozen ready meals for reheating at home.
To maintain the highest standards of his seafood, Jan Erik handpicks the best line-caught fish available. This has been frozen at sea, using the top freezing standards and equipment to ensure they are without bruising, glazing or containing phosphates of any kind.
While Pacific Cod loins and fillets, along with Norwegian Haddock, Atlantic Smoked Salmon and Alaska Sockeye Salmon are the company’s top sellers, Siam Viking also imports an extensive range of other seafood products, all line-caught and meeting the EU standards for healthy and environmentally conscious fishing.
They include Smoked Norwegian products like Mackerel fillets, Haddock fillets, and Whole herring (kippers), as well as Norway Coldwater Prawns known for their unique salty taste and sweetness.
Plus Gravalax, Sanriku oysters and a range of interesting products such as Codcakes, breaded Cod Burgers and even Salmon Burgers.
Siam Viking imports premium New Zealand Beef, Australian Ribeye, US Brisket and Tenderloins as well as Lamb rack.
Frozen meals include Beef Bourguignon, Chilli con Carne, Lasagne, Cod Curry, and even Fish and Chips.
All the above and more are available at the Siam Viking shop, 2nd Floor, Liberty Plaza, Sukhumvit 55(Thonlor), Basngkok 10110.
Delivery is available anywhere in Thailand, and orders in Bangkok before 4.30pm  are delivered the same day.
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Belga Rooftop Bar & Brasserie

10/4/2022

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After two years enduring the Covid pandemic, the Club was finally able to return to a new, if modified normality we hope may continue.  This was our fourth visit to Belga Rooftop Bar & Brasserie at Sofitel Sukhumvit Hotel, and it was more than just a long-awaited treat.  Executive Chef Nicolas Basset, Master of Beer and Ceremony Peter Laird, and their entire team provided us a wonderful experience from start to finish.
Several members arrived early, availing themselves of the opportunity to try some of the Belgian beers on offer before the proceedings began with canapés around the bar.  Delicious morsels of Beef Tartar on toast and Tuna with Lemongrass on Endive (Bangkok meets Brussels) were served with an Austrian Grüner Veltliner from Fritz Wieninger (2018) as aperitif.  Wine Spokesman Robert Lea, admittedly not a big fan of white wines, still found this a suitable, if not awe-inspiring, complement to the food.
Robert was more pleased with our second white wine, a Cantina Terlan Gewurztaminer (2018) from the Südtirol, Alto Adige Region of Northeastern Italy.  He appreciated the slightly spicy richness of this wine, which was paired with Poached Asparagus with Truffle Vinaigrette, Marscapone Cream and Pickled Mushrooms.  Our Food Spokesman (and Club Wine Master) Thomas Boedinger said this crisp and fresh starter was, for him, the best dish of the day.
We next enjoyed a Salmon Mi-Cuit with Tarragon Crust on Braised Lentils and Petits Legumes.  It was a beautifully delicate preparation – the fish was perfectly done, with just a hint of the duck fat in which it was cooked sous-vide style and served with a reduced sherry vinegar sauce.  It was accompanied by Two Paddocks Fusilier Bannockburn Pinot Noir (2017) from the South Island, New Zealand.  Robert expressed surprise that such a red, with its spicy cherry notes, would go so well with the salmon.  He also felt it was perhaps a bit “young” but some others thought it actually tasted nearer the end of its life. 

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Gianni Ristorante

10/4/2022

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S​ome mysteries defy explanation.  For example, how is it possible, in the nearly 20-year history of our Club, we never before had a lunch at Gianni Ristorante – one of Bangkok’s most popular and iconic Italian restaurants?  Oh, individually, of course, we have all enjoyed on many occasions the fine dining and service standards proffered by Gianni Favro since he opened in 1996.  Yet it was only now, after the restaurant moved to stunning new surroundings at the Plaza Athenee in Wireless Road, that we visited as a group – a sadly belated decision, but still more than worth the wait.  
Upon our arrival, the famously hospitable service staff offered an aperitif, Kellerei St. Pauls Plötzner Weissbergunder 2019, from Südtirol DOC in the Alto Adige region of Italy.  Wine Spokesman Alex Fisken declared this Pinot Bianco to be “elegantly understated – like a lot of the people around this table”.  He also noted that it was highly rated by experts, refreshingly fruity with hints of pear, apple, and herbs.  It went very well with the fine selection of amuse-bouches we enjoyed: Rice ‘Arancino’ with Tomato Gel, Citrus-Fruit Cured Hamachi Carpaccio, Steamed Prawn with Cocktail Sauce, and Tapioca Waffles Topped with Burrata & Anchovies.
Once seated at a long table in the beautiful terrace room, surrounded by glass and mirrors, we were served an Italian classic, Vitello Tonnato – thinly sliced roast veal and tuna sauce, garnished with capers and pickled peppers.  Food Spokesman Andrew McDowell enjoyed the delicate flavors of this dish, but was most impressed with how it paired with the wine:  Gaja Ca’Marcanda Promis 2016, a widely acclaimed name among Tuscan red blends.  Robert Parker gave it 93 points, noting “the Promis has always seen Merlot in a leading role...” and the 2016 (55% Merlot, 35% Syrah and 10% Sangiovese) “is a full and complete wine with nice roundness and bright freshness on the close”.  Alex especially appreciated its “fresh and spicy” character. 

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THE LIST WE ASKED READERS OF THE BIGCHILLI TO TELL US THEIR FAVORITE BANGKOK RESTAURANTS. PART 2

4/4/2022

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La Dolta Pasta
Chef-partner Francesco Deiana is reckoned to make some of the pastas in town. Luckily, Bangkok has two branches of this simple but popular restaurant.
Thonglor Branch: 161/6 Thonglor 9 Road, North Klongtan, Wattana, Bangkok Tel. +66 (0) 2 392 8688, +66 (0) 86 300 1111
info@ladotta.co     
Silom Branch: 10/15 Convent Rd, Silom, Bang Rak, Bangkok 10500 Tel. +66 (0) 2 236 5558, +66 (0) 61 773 6526
info@ladotta.co    
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​Don Asado
Yen Akart’s new Argentinian restaurant, highlighting premium cuts of beef slow-cooked over an open fire pit. Informal interior design promotes a relaxed dining experience. Lots of parking space.
237, Yen Akat 2, Chong Nonsi, Yan Nawa, Bangkok 10120 
Tel. 02 005 6627

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The List We asked readers of The BigChilli to tell us their favorite Bangkok restaurants. Part 1

4/4/2022

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Beluga
Impressive newcomer serving modern Italian cuisine a la carte and a tasting menu. Located on the first floor of a chic purpose-built venue, with parking below.
726 Soi Suan Phlu, Bangkok.
www.belugabangkok.com Tel. 097 229 4353
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​Rendezvous au Lys
Tucked away in a small ‘moo baan’ in Nang Linchi, Rendezvous au Lys is set in a delightful garden surrounded by trees. Most of the seating is outdoors, but there is handsome bar within. The cuisine is French. Outstanding wine list.
148/11 Nang Linchi 6 Alley, Thung Maha Mek, Sathon, Bangkok 10120 Tel.02 077 5453
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Le Cabanon
Hugely successful French-Mediterranean restaurant occupying a wooden house in a quiet side street, with a reputation for serving outstanding seafood dishes that are updated daily according to the season. Run by chef/owner Martine Pailloux from France. Expect to see another branch soon.
44 Narathiwas, Soi 15, 10120 Yannawa, Bangkok Tel. 6692 568 0444
lecabanonbangkok@gmail.com
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Ruenton
A Bangkok institution that’s been cleverly updated into a retro modern eatery serving authentic Thai/Chinese street food, including its famous Hainanese chicken rice. Recognized by Michelin as one of the best of its kind.
Montien Hotel, 54 Surawong Road, Bangrak 10500 
Tel. 02 233 7060
info@montienbangkok.com
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El Mercado
One of Bangkok’s great success stories, El Mercado is a bistro-deli famed for its cold cuts, cheese board and Mediterranean daily changing dishes.
490 Soi Phai Singto, Ratchadapisek Road, Bangkok. Tel. 099-078-3444
www.facebook.com/elmercadobangkok
Cagette
Run by suave owner-chef Cedric, Cagette is a relaxed French restaurant with a certain degree of Italian influence in its menu, set over three floors offering a great selection of Parisian starters, reasonably priced mains, oysters, pastas and fresh seafood from France. Its many large windows and balcony look out onto lots of mature trees.
15 Yen Akat Road, Chong Nonsi, Yan Nawa, Bangkok 10120 Tel. 02 249 1684 contact@cagettebkk.com

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Food&DRINK:  Festive Celebrations Around Town

20/12/2021

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​Holiday season at Goji Kitchen + Bar, Bangkok Marriott Marquis Queen’s Park
International Christmas Eve Feast 
(24 December 2021, 17.30 – 22.00 hrs.). THB 2,548++ per person.
Bountiful Christmas Brunch 
(25 December 2021, 11.45 – 15.00 hrs.) THB 2,718++ per person.
The Final Feast of the Year 
(31 December 2021, 17.30 – 22.00 hrs.) THB 2,548++ per person.
New Year’s Day Lazy Brunch 
(1 January 2022, 12.00 – 15.00 hrs.) THB 2,500++ per person.
Tel. +66 (0) 2 059 5999 or 
email restaurant-reservations.bkkqp@marriotthotels. com.

Chatuchak Café  buffet specials

Asian tastes meet Western flavors at Chatuchak Café, Centara Grand Central Plaza Ladprao – with seafood on ice, sashimi, sushi, cheese and cold cuts, grilled station, carving station, huge selection of dessert and more. 
• Saturday lunch 12.00 – 15.00 hrs, priced at THB 890++
• Saturday dinner 17.00 – 22.30 hrs, priced at THB 1,290++
• Sunday brunch 12.00 – 15.00 hrs, priced at THB 1,290++
• Free flow soft drinks, coffee and tea at just THB 149++
Tel. 02-541-1234, facebook: www.facebook.com/CentaraGrandLadpraoBangkok or LINE: https://lin.ee/obNXXln
​‘Christmas Park & New Year Park’ 
at Central Embassy

Enjoy the magical atmosphere of a wonderful park to celebrate Christmas and New Year until 9 Jan 2022.
Highlights include a gigantic Christmas tree designed by Klein Dytham architecture, a leading Japanese design firm, and the transformation of the ground floor into on 18 Dec '21 when Central Embassy will transform the ground floor atrium space into a large Christmas garden complete with an Infinity Forest from 18 December, 2021.
Tel. 02 119 7777
www.facebook.com/centralembassy or 
www.centralembassy.com
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​Thursday’s ‘Lamboholic Buffet’ at Ventisi
Ventisi restaurant at Centara Grand at CentralWorld has created a themed dinner buffet of Lamboholic ‘Australian Lamb’ along with Italian and Thai inspired live cooking stations for only THB 1,590++ per person.  Every Thursday from 18:00 to 22:00 hrs.
Dishes include Merguez salad, Lamb Massaman, Roasted leg of lamb, Shish kebabs, Lamb Pad Krapao and fried egg, Lamb chop with rosemary sauce, Lamb roulade stuffed dry fruit, Minted lamb meatball and Lamb cannelloni.
Tel. 02 100 6255 or email diningcgcw@chr.co.th.

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Food Delite – delivering fresh Italian gourmet groceries to your door

16/12/2021

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F​ood Delite is an online Italian gourmet grocery delivery store created by people with over 20 years’ experience in the F&B industry in Thailand.
Its aim is to deliver high quality products directly to your doorstep, making your shopping process quick and convenient and ensuring your food satisfaction through a powerful yet simple online grocery platform.
The company delivers premium-quality ingredients all over Thailand; its selection includes various Italian products, from cheese, and cold cuts, to pasta, risotto, extra virgin olive oil, balsamic vinegar and so much more. All portioned and sliced products are prepared fresh upon order received by Food Delite staff. They are not pre packed – to preserve quality and freshness.
Full menu with prices can be found here: 
https://www.fooddelitebkk.com/

Operation Hours:
- Mon-Fri: 9.00am - 6.00pm
- Orders before Noon: delivery within 5pm
- Orders after Noon: delivery the next working day
- Orders on Saturday and Sunday: delivery on 
following Monday
- Deliveries outside Bangkok will be arranged on 
following business day
- Closed on weekends and public holidays

Delivery information:
- FREE DELIVERY with minimum order of B1,000 in 
the specified highlighted area on our website. 
Below B1,000, a fee of B100 will be applied.
- Delivery outside highlighted area: a fee of B100 
will be applied.
- Outside Bangkok: a fee of B200 will be applied.
Contact information:
- Website: 
https://www.fooddelitebkk.com/
- Facebook:
https://www.facebook.com/fooddelitebkk/
- Instagram: 
https://www.instagram.com/fooddelitebkk/
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MEET THE CHEF: Chef Lijo George

22/7/2021

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Chef Lijo George 
at Blue by Alain Ducasse, IconSiam, Bangkok

Joining the opening team of Blue by Alain Ducasse in 2019, and proudly celebrating alongside his colleagues when the restaurant achieved its first Michelin star in the Michelin Guide Thailand for 2021, executive sous chef Lijo George is now an eight-year veteran of the Alain Ducasse Group.
 
Born in Kerala in Southern India, Chef Lijo completed his studies in culinary and hospitality management in 2008 and began his professional career working in hotels and restaurants in his home state before in 2010 moving to Dubai to work for French chef Yannick Alleno.
 
As chef de commis at Alleno’s 101 Dining, One&Only The Palm, a beachfront resort on Dubai’s Palm Island, Lijo quickly gained experience working in the most exacting conditions to prepare high quality Mediterranean cuisine.
 
 
“This was a very fast learning curve for me,” he says. “I had gained valuable practical experience in India, and now I was working to produce a full menu using raw ingredients sourced locally and overseas, accommodating dietary requirements, helping to cater for large and prestigious events, and also learning restaurant management.”
 
Early in 2013, Alain Ducasse recruited Chef Lijo as his chef de partie at IDAM, the Alain Ducasse restaurant on the top floor of the Museum of Islamic Art in Doha, Qatar.  The restaurant serves Contemporary French Mediterranean cuisine with elements of Arabic cooking, and has picture-perfect views of Doha’s Corniche and skyline.    

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Is it time for Cannabis?

8/6/2021

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Ganj Coffee, a new coffee shop on Dongtan Beach, Jomtien, certainly thinks so

I​n December 2020, the Heath Minister of Thailand allowed certain parts of the cannabis plant (ganja) to be legally sold for commercial purposes. Many coffee and tea shops, and restaurants have been jumping on the bandwagon to infuse cannabis leaves for fun and pleasure in both food and beverages.  
Many questions have been asked about the plant’s ability to produce psychoactive effects on the consumer. Cannabis Sativa, which is indigenous in East Asia, including Thailand, is a medicinal plant. Significant research indicates that tetrahydrocannabinol (THC) is the only major psychoactive metabolite, and this is mainly produced from buds or blossoms.
Apart from flowers, buds or blossoms, the rest of Ganja has been used for centuries as important ingredients in Thai herbal medicine. There are many health benefits from its use in food and beverages, including but not limited to helping lower blood pressure, decreasing cholesterol, lowering blood sugar, helping insomnia and much more.

Ganj Coffee – Dongtan Beach

Ganj Coffee is a new coffee shop recently opened on Dongtan Beach, Jomtien. Ganj is short from the word Ganja in Sansakrit which means cannabis in Hindi or marijuana in Spanish. In Thailand it’s called gancha in Thailand.

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Lunch reconvenes at New’s Restaurant

25/4/2021

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T​he first lunch of 2021 was delayed until March in deference to the restrictions imposed by the Covid outbreak.  It was gratifying therefore to find 19 hungry souls anxious to return to K. Suchard’s reincarnation of Pizzazo, aptly named New’s Restaurant.  
Perhaps because of this, wining and dining started very promptly with Neudorf Tiritiri Sauvignon Blanc 2019 (Nelson, NZ) and two tasty canapés.  The winemaker promised “a serious rather than showy sauvignon with concentrated melon, apple and citrus flavours that dominate an array of more subtle notes (try ginger and roasted nut)”. 
Both Wine Spokesman Alex Fisken and I liked it a lot as it did not present the normal rather acidity flavour of the current in vogue style of NZ whites.
We moved on to Beef Carpaccio Classic Style with extra virgin olive oil, shaved parmesan & rocket.  The only complaint one heard was that it lacked a second plateful to do it justice; it was very tasty, beautifully presented and drew deserved praise from Food Spokesman Andrew McDowell.  
With it, Winemaster Thomas Boedinger had unearthed our last bottles of Altrovino Duemani Merlot/Cab Franc 2015 (Tuscany, Italy).  This proved to be both very enjoyable and very cost effective (later vintages have doubled in price); Parker awarded it 91 points and said in 2016 “there is a wild, untamed and brambly element to the bouquet with forest floor, dark berry fruit, grilled herb and scorched earth. The wine shows a sharp and edgy personality that will soften with another year of bottle aging”. 

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